Whew!  It’s been a really insane few weeks in my world.  I was at a family wedding last weekend, so we didn’t get to Explore More.  Consequently, I’ve got a lot for you this week.

But before I dive in, I want to welcome the new followers who joined us this week.  My posts about Food Logging attracted a lot of new folks, and I am thrilled that you found your way here.  You may want to read over my Why I Eat the Way I Do and Part II of that series for some background on how I came to the lifestyle that I now practice.  My posts on acne  also provide a fuller picture of why I eat what I do.

Now, on to the exploration!

During a walk this week, I listened to Krista Tippett interview Seth Godin.  You can listen here.  If you are interested in creating an authentic, meaningful professional life, then you won’t want to miss this.

Did you catch this piece from the New York Times on the science of junk food?  It offers up some familiar case studies – Lunchables, anyone? – and shocked me.  (Even though I’m pretty jaded when it comes to food marketing.)  Here’s a quote, and it’s something to take with you when you shop for your family’s food:

 … one of the most critical rules in processed food: The selling of food matters as much as the food itself.

How you stand matters.  This piece has some terrific visuals.

This recipe for Macadamia Waffles makes me ache … oh, to be able to eat nuts again!

Or nightshades … because this Moussaka Casserole looks pretty amazing.

If you have a wakeful child, or are about to become a parent for the first time, I cannot recommend  the Evolutionary Parenting series on infant sleep patterns enough.  The latest dispatch dispels some myths with the belief that part of parental anxiety over their infant’s sleeping patterns derives from misinformation about what their baby “should” be doing.

Ask my kids and they’ll tell you – dyes are no good for your body and they don’t belong in food.

How gorgeous are these chocolate truffles?

What about these Dark Chocolate Tarts with Raspberries?

Come to one of my outdoor classes these days, and chances are pretty good that you’ll be hanging and swinging at some point during the hour.  Katy Bowman offers up a terrific hang and swing progression along with the biomechanical reasons why these movements are important.

Word is spreading about the importance of gut bacteria.  Did you know that the method of delivery can impact an infant’s gut?

More [amazon_link id=”B001ELLBJS” target=”_blank” container=”” container_class=”” ]gelatinous[/amazon_link] fun with these Orange Lemon Jello Stars.

Elana Amsterdam offers up a gluten free Thin Mint.  And Rising Moon Food offers up these Samoa alternatives.  Feel guilty about not supporting the Girl Scouts?  Just make a straight donation.

Preparing your body for pregnancy, labor and delivery … a lot of people talk about “core strength.”  But did you know, that effort could actually impede proper positioning of the baby and make delivery more challenging (read: painful)?  This is a fantastic, brief piece on where your focus should be.

When people read my recipes and my blog posts on what I eat, I get the saturated fat question a lot.  Here’s a nice write-up on why it doesn’t worry me.  Pay attention to the wellness media on this issue … I believe the tide is turning.

I tried kvass for the first time the other day.  Yum.  If you are trying to incorporate fermented foods in your diet, give it a whirl.

Do you think there’s a “home field advantage” in sports?  Here’s one interesting piece in the literature about that phenomenon.

I love dandelion root tea, and think this chai recipe looks charming.

My kids are off for conferences this week and consequently, I’ve been baking a ton with them.  We made these little bits of ginger cocoa goodness from Hallie Klecker.  They use ground up sunflower seeds as the “flour” base.  They are fantastic and are calling my name right now, so –

I’ll get back to you next week.  Have fun exploring!

2 Responses to “Explore More : March 1st”

  1. on 01 Mar 2013 at 9:19 amTamara @ Oh Lardy

    Thanks for sharing our beet kvass recipe!!

  2. on 01 Mar 2013 at 9:36 amKristine Rudolph

    Happily, Tamara! It’s a super-fun post that I know my readers will enjoy.

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